I'll throw in this old vintage Vanilla Ice Cream Mix recipe that dates back to the later 1800's. It is quite good and I make it from time to time at cook outs.
You will need a pack of Junket Tablets
You will need:
6 large eggs
2 1/2 C Sugar
1 pint half and half
4 C 3% milk
3 to 4 tsp real Vanilla extract
6 Junket Tablets
First beat eggs in a bowl until light and fluffy for a couple minutes
Add sugar and beat for about the same time
Next, add half & half and milk to the egg mixture and beat a couple of minutes until all is well blended.
Set up a double boiler and heat the egg, sugar, milk mixture until warm to the touch. Do not boil it.
In another bowl break up the 6 Junket tablets and add a couple of table spoons of hot but not boiling water to dissolve them. When dissolved add the Vanilla extract. (if you really want to get fancy use about a half of a Vanilla bean. Mix well. Then add to the egg, sugar, milk mixture and mix well.
Pour this mixture while warm, into the ice cream churn. Set up and get ready to add ice and rock salt.
The ideal mix ratio of salt to ice is said to be 6 parts ice to 1 part of rock salt. This will use some ice and salt rather quickly as the mix is warm, but because the mix is warm it will begin to freeze more quickly.
You can experiment with this and use condensed milk in place of half and half or use other flavor extracts if you like.
I always eat some of it when I pull the dasher out of the churn tank and hard freeze the rest in the freezer for late.
The comments I get from those who eat this is that they weren't expecting much as it was just "plain vanilla". (like from the grocery store) But they claim they are surprised that vanilla ice cream could be so good just by itself without anything else added to it.